Thanks to everyone who came out for the Japanese pickle workshop! It was a lot of fun, and hopefully everyone left with an appreciation for the diversity of Japanese pickles. A large portion of the workshop was devoted to making nukazuke - Japanese bran pickles. Nukazuke are made in a nukadoko, a living, re-usable pickling bed that is traditionally passed down from generation to generation, sort of like a sourdough starter. Check out some photos from the workshop below.
On Saturday, eight or so of us gathered at Becky's house to learn how to make her sauerkraut recipe. What a great workshop! Even though I've made kraut a million times, I still picked up some great tips and was inspired to play around with seeds and seaweed in my lacto ferments. The jar of kraut I made at the workshop has already started bubbling, and I can tell it's going to be delicious. Check out some photos from the workshop below.
I'm really excited to be doing a workshop in collaboration with the Low Tech Institute later this month! LTI is an awesome local resource, dedicated to teaching low-tech homesteading skills. To learn more about them, check out their website here. Fermentation fits in perfectly with their philosophy, and I'll get the chance to bring something new to the table: Japanese pickles. See the event page here, and check out the promotional flyer below.
We've got another workshop coming up, and this one is happening soon! Becky will be showing us how to make her own special kraut recipe - it uses seaweed and a whole bunch of interesting seeds, and I can personally attest to its deliciousness. This workshop is sure to be a lot of fun for ferment newbies and veterans alike. Check out the promotional flyer below for more details.
This will be one of MFC's first workshops! I'm hosting, and it'll be on Japanese pickle making in general, and nukazuke in particular. Nukazuke, a classic pickle still made in Japanese households today, is unique in that the fermenting medium is rice bran instead of the typical lacto brine. Not only are the pickles tasty, but they also provide a great example of the diversity of ferments that exist beyond the conventional western repertoire. Check out the promotional flyer below for more details.